User Actions

Acini di Pepe Pasta with Garlic and Olives Reviews

Small pasta like acini di pepe and orzo make wonderful room-temperature salads, since they mix so thoroughly with the other ingredients and never go stiff. Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you'll come back to all summer.

Leave a Review

Reviews

Forgot to rate this with previous review. Loved the flavor..the kalamatas are perfect. No salt needed. Liked it better warm, than room temperature or cold.

tjander
from San Francisco
/ 08.17.2015

flag if inappropriate

Made some changes per comments...2 tblsp olive oil & 1 tblsp butter for garlic. After tossing with pasta, put almost of cup of grape tomatoes in the pan & sauted until ready to burst. Added those & 3 minced scallions. Very good, but think will use a different pasta next time. Loved the flavor!

tjander
from San Francisco
/ 08.17.2015

flag if inappropriate

Im sorry..I edited this review once and it came up a zillion times. Working on how to delete the repeats.

clc480
/ 10.02.2010

flag if inappropriate

Simple, quick side dish that my husband and I really enjoyed. However, we thought it was considerably more flavoful warm than at room temperature. Personaly, I would add a touch more olives and red pepper next time. A receipe worth holding on to.

clc480
from Montana
/ 10.02.2010

flag if inappropriate

my husbands and mine favorite flavors
in one dish however we did prefer it
warm vs room temp and personally I
would add a few more olives.

clc480
from Montana
/ 10.02.2010

flag if inappropriate

This is simple little side dish that we loved. I generally have to have pasta wherever possible (!) and this is an easy little dish to whip up.

laurahutch
from Seattle, WA
/ 09.19.2009

flag if inappropriate

Made the recipe as
is with a
tri-colored and
flavored orzo and
found that the two
tablespoons of
butter and one
tablespoon of olive
oil left it too oily
and slick for my
taste. I found it
bland overall as
well, even though
the orzo was mildly
flavored and after
seasoning with some
salt and pepper as
directed. In
order to dilute the
greasiness while
trying to add some
flavor, I added a
cup of grape
tomatoes and what
was left in a bag of
frozen peas, almost
a cup.
<p><p>
I moved the pasta
mixture to a bowl
and used what oil
was left in the pan
to burst the
tomatoes over medium
high heat until the
skins were split and
slightly blackened
on the edges. The
frozen peas I simply
added with the
tomatoes to the
pasta and allowed
the heat of the
pasta and tomatoes
thaw them. I've
found that frozen
peas are best if not
cooked, but simply
warmed.
<p>
The result was an
improvement, but it
was still short of
being a recipe I
would make again.

CDTabolt
from Upstate NY
/ 02.06.2009

flag if inappropriate

This one warrants 4 forks
b/c it is both
exceptionally easy and
tasty. Perfect side dish
for many dishes. I usually
serve it w/ cedar planked
salmon, or grilled lamb
chops or chicken (try the
lemon garlic oregano
chicken). Have made it
several times w/ orzo. I
also add some finely
chopped parsley to give it
some color.

A Cook
from media, pa
/ 09.27.2008

flag if inappropriate

Made this tonight with the orzo since I couldn't find acini di pepe. I didn't substitute anything else. Earthy, spicy, delicious, and super, super easy. Even for a guy who doesn't cook much. What would I do without epicurious?

bobeodom
from cambria, ca
/ 07.06.2008

flag if inappropriate

quick to make and delicious - served with Grilled Chicken and Ratatouille